How to Cook Restaurant Style Malai Kofta at Home

Malai Kofta is the epitome of indulgence in Indian cuisine. Known for its creamy and flavorful gravy paired with melt-in-your-mouth paneer and potato dumplings (koftas), it graces the menus of top Indian restaurants. Whether preparing for a special occasion or simply spoiling yourself with a hearty meal, restaurant-style Malai Kofta can be recreated at home with the proper techniques and ingredients.

This guide will walk you through making Malai Kofta from scratch, sharing techniques to achieve the rich flavours and silky textures that make this dish unforgettable. Are you ready to transform your kitchen into an authentic Indian eatery? Let’s get started!

Gathering the Ingredients

Before rolling up your sleeves, ensure you’ve gathered all the ingredients needed for the koftas and the gravy. Here’s a detailed list, along with alternatives for hard-to-find items:

For the Kofta Balls:

• 1 cup paneer (grated; substitute with ricotta if paneer isn’t available)
• 2 medium-sized potatoes (boiled and mashed)
• 2 tablespoons cornflour (for binding)
• 2 tablespoons raisins (optional, for a sweet burst within the koftas)
• 1 teaspoon garam masala
• Salt to taste
• Oil for deep frying

For the Gravy:

• 3 medium tomatoes (puréed)
• 1 large onion (finely chopped or puréed)
• 1 tablespoon ginger-garlic paste
• 1/2 cup heavy cream (or full-fat milk for a lighter option)
• 2 tablespoons cashew paste (soak cashews in hot water and blend)
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 tablespoon dried fenugreek leaves (Kasuri methi)
• 2 tablespoons butter or ghee  
• Salt to taste  
• Fresh cilantro for garnish  

Having fresh and high-quality ingredients will ensure your dish tastes authentic and flavorful.

Preparing the Kofta Balls

The kofta balls are the heart of the Malai Kofta dish. Here’s how to prepare them to perfection:

• Mash and Mix  
  • Combine the grated paneer, boiled potatoes, garam masala, cornflour, and salt in a large mixing bowl. Ensure there are no lumps for a smooth texture.
• Add a Sweet Surprise  
  • Take a small portion of the mixture and flatten it in your palm. Place a raisin (or a few) at the centre before shaping it into a ball. This adds a delightful sweetness when you bite into the kofta.
• Shape Them Uniformly  
  • Roll the mixture into small, even-sized balls. This ensures they cook evenly when fried.
• Test for Cracks  
  • If the balls crack, add more cornflour to bind them better.

Frying the Kofta Balls

Perfectly fried kofta balls are golden, crispy, and soft on the inside. Here are some tips:

1. Heat sufficient oil in a deep pan on medium heat.
2. Check the oil temperature by dropping a small piece of the mixture into it. If it sizzles and rises to the top, the oil is ready.
3. Fry the kofta balls in small batches, turning them gently to cook evenly on all sides.
4. Remove and place them on a paper towel to absorb excess oil.

Making the Gravy

The rich, creamy gravy makes Malai Kofta such a decadent dish. Here’s how you can achieve it:

• Start with the Basics  
  • Heat butter or ghee in a pan. Add cumin seeds and let them sizzle until aromatic.
• Cook the Aromatics  
  • Stir in the onion purée and sauté until golden brown. Add ginger-garlic paste and cook for another minute.
• Add the Tomatoes  
  • Pour the tomato purée and cook until the oil separates from the mixture.
• Spice It Up  
  • Mix in turmeric, red chilli powder, coriander powder, and a pinch of salt. Cook the spices for a minute to enhance their flavours.
• Creamy Base  
  • Stir in the cashew paste and cook for a few minutes. Gradually add cream while stirring to avoid curdling. Simmer until the gravy thickens to a silky consistency.
• Finishing Touches  
  • Add garam masala and dried fenugreek leaves (Kasuri methi). These ingredients bring a depth of flavour to the dish. Turn off the heat.

Assembling and Garnishing

Now comes the fun part—bringing everything together!

1. Place the freshly fried kofta balls on a deep serving plate or bowl.
2. Ladle the hot, creamy gravy over the koftas. Be gentle to avoid breaking them.
3. Garnish with a swirl of cream and a sprinkle of chopped cilantro for a restaurant-quality presentation.

Pro-tip: Serve the dish hot with naan, roti, or steamed basmati rice for an authentic Indian dining experience.

Tips and Tricks to Elevate Your Malai Kofta

• Paneer Substitute: If fresh paneer isn’t available, you can use ricotta or cottage cheese (drained to remove excess moisture).
• Healthier Version: Skip the deep frying and bake the kofta balls in an oven at 180°C (350°F) until golden.
• Smooth Gravy: Strain the tomato purée for an ultra-smooth texture if you prefer a velvety finish.
• Balance the Flavor: Add a pinch of sugar to the gravy if the tomato purée is too tangy.
• Storage Tip: To avoid soggy koftas, store the gravy and kofta balls separately and combine them just before serving.

Impress Your Guests with Homemade Malai Kofta

Congratulations—you now have the recipe for a rich, indulgent, and utterly satisfying restaurant-style Malai Kofta. This dish isn’t just food; it’s an experience, a celebration of flavours, textures, and aromas that will delight anyone lucky enough to share your table.

Feeling inspired to whip up this delectable dish? Roll up your sleeves, fire up the stove, and get cooking. Don’t forget to share your masterpiece and tag us with your creations—we’d love to see how your Malai Kofta turns out. Happy cooking, food lovers!